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Sour Cream Rice Bake


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Rate this recipe 4.6/5 (24 Votes)
Sour Cream Rice Bake 1 Picture


  • 1 pound ground beef
  • 15 ounces canned tomato sauce
  • 1 1/2 cups long grain, white rice
  • 3 cups water (or beef broth)
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, shredded
  • salt and pepper, to taste


Servings 6
Preparation time 20mins
Adapted from


Step 1

Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low, and cover the pan.

Cook for 15-18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for 5 minutes.

While the rice is cooking, brown the ground beef in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato sauce to the pan.

Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste.

In a 2 quart baking dish place half of the rice on the bottom of the dish. Top with half of the meat and tomato sauce mixture. Sprinkle on half of the cheese. Repeat the layers.

Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted.


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